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<p />Nothing like rolling outside first thing in the morning and being greeted by sunshine, cool temps and that smoking meat smell. It just puts a happy face on ya....[p]The brisket started as a 13.5 pound Costco packer. After trimming the fat, it weighed in just over 10 pounds. It hit the egg at 1 am this morning.[p]After 7 hours at 235 grid temp, it is 140 degrees internal in the flat and making wonderful progress. I used the pecan I cut yesterday for the smoke. [p]Ever wonder how much a brisket will shrink? The cutting board is 20 inches wide. And now, after 7 hours of cooking, there are a couple inches of excess grid space on the 18" diameter grid. I hope I get enough for at least one sandwhich, LOL! [p][p]I figure this will ease the pain of tonight's Cowboy game.